Stay at the Hilton Cancun Resort and you're sure to have your taste buds pampered into submission by Executive Chef Oswald Jochheim.

With almost 30 years of worldwide culinary experience and an impressive array of awards to prove his excellence - including an AAA Four Diamond Award, Oswald and his team are sure to cook you up a delicious slice of authentic Mexican cuisine. As a taster try a mouth-watering main dish and desert from the chef's extensive repertoire.

Rack of Lamb Encrusted with Three Chillies

40 minutes

Difficult

For the Rack of Lamb Encrusted with Three Chillies:

• 1 piece Rack of Lamb (2 lb upwards)
• 2 Pasilla Chilli Pepper
• 2 Guajilla Chilli Pepper
• 2 Ancho Chilli Pepper
• 2 Arbol Chilli Pepper
• 2 Cascabel Chilli Pepper
• 12g. Lamb Stock
• 2g. Potato Puree
• Baby Vegetables (carrots, zucchini, squash, onions and bell peppers) Green Plantains

For the Assorted Beans Relish:

• 2g. Pinto Beans
• 2g. Black Beans
• 2g. White Beans
• 2g. Red Onion
• 2g. Corn Kernels
• Cilantro (Fresh Coriander)
• 2.5g Sweet Peppers
• Spaghetti

1. Soak and clean the Guajillo, Ancho and Pasilla chillies. Chop and saute with garlic, salt and pepper.
2. Sear the lamb on the grill.
3. Top lamb with chilli paste and roast in a slow temperature oven (225 Degrees Celsius) for twenty minutes for a medium cook and longer for softer meat. For a smoked Mexican flavour Oswald recommends a little dash of Chipotle.
4. For the assorted beans relish - dice the bell peppers and onion. Mix them with the assorted beans, corn, cilantro, olive oil and lemon juice. Season with salt and pepper to taste.
5. For decoration (optional) - thinly slice the plantains, and deep fry until crisp.
6. Deep fry cascabel, arbol pepper and spaghetti to decorate the plate.
7. For potato puree - cook potatoes, drain mix the potatoes with hot milk, cream and butter. Season with nutmeg, salt and pepper

Coconut Cheese Rum Flan

2 hr

Difficult

For the Bread Base:

• 40g. Bread crumbs
• 25g. Melted margarine
• 25g. Melted butter
• 25g. Brown sugar
• Vanilla essence
• Orange peels

For the Stuffing:

• 380g. Cream cheese
• 125g. Brown sugar
• 25g. Corn starch
• 90g. Heavy cream
• 2 Eggs
• 115g. Coconut milk
• 80ml White rum
• Vanilla essence
• Lemon peels

For the Coconut Crust:

• 25g. Butter
• 45g. Shredded coconut
• 45g. Chopped pecans
• 25g. Sugar

1. Pre-heat the oven to 300 degrees Fahrenheit.
2. Mix the ingredients for the base and spread onto the pie mould.
3. Pre-cook for 15 minutes.
4. Mix together all the stuffing ingredients and pour into the mould, then bake for 1.5 hours.
5. Mix the crust ingredients together and roast in the oven until golden brown.
6. Slice the flan and sprinkle with the coconut crust. Serve with fresh seasonal fruits.